French Strawberry Cake, known in France as Fraisier, is a delightful, elegant dessert that beautifully showcases the fresh flavors of ripe strawberries paired with delicate sponge cake and rich crème mousseline. This cake is a centerpiece of French patisserie, loved for its refined texture, aesthetic appeal, and harmonious balance of sweetness and freshness. Traditionally enjoyed during spring and summer when strawberries are in season, the French Strawberry Cake is not only a celebration of seasonal fruit but also a testament to the art of French baking.
The History of French Strawberry Cake
The origins of the Fraisier cake date back to the 1960s in France. Named after the French word for strawberry, “fraise,” the cake was developed to feature the strawberry in all its glory. During this time, strawberries had become more widely available across France due to advancements in agriculture and transportation. French pastry chefs sought to highlight the fruit in a sophisticated way, leading to the invention of this elegant dessert. Unlike typical fruit cakes that mix fruit within the batter, the Fraisier elevates strawberries by displaying them prominently along the edges and filling of the cake. It became a staple in French patisseries and is often served during special occasions like birthdays, weddings, and Mother’s Day. The cake also reflects traditional French culinary values—fresh ingredients, careful technique, and beautiful presentation.
Ingredients Breakdown
- Genoise Sponge Cake: This is a light, airy sponge made from eggs, sugar, flour, and sometimes butter. It serves as the base and top layer of the cake. Genoise sponge relies on well-whipped eggs for its volume and doesn’t use chemical leaveners like baking powder.
- Crème Mousseline: A luxurious cream made from pastry cream (crème pâtissière) blended with butter. This filling is rich and silky, providing a decadent contrast to the fresh fruit.
- Fresh Strawberries: The star of the cake. They should be ripe, sweet, and firm. Strawberries are used both whole (cut in half to line the edge) and chopped (for the interior filling).
- Kirsch (optional): A cherry liqueur sometimes used to brush the sponge layers for added flavor. It is optional but adds a sophisticated depth.
- Simple Syrup: Made by boiling equal parts water and sugar, this syrup is used to moisten the sponge layers, keeping the cake tender.
- Marzipan or Fondant (optional): Used to cover the top of the cake for a polished look, though some modern versions skip this.
Step-by-Step Recipe
- Prepare the Genoise Sponge: Preheat the oven to 350°F (175°C). In a heatproof bowl, whisk 4 large eggs and 120g (1/2 cup plus 1 tbsp) of sugar over a simmering pot of water until warm to the touch. Remove and beat the mixture with an electric mixer until thick and pale, about 10 minutes. Gently fold in 120g (1 cup) of sifted all-purpose flour and 30g (2 tbsp) of melted butter, if using. Pour the batter into a greased and lined 8-inch round cake pan. Bake for 25–30 minutes, or until a toothpick comes out clean. Let cool completely before slicing.
- Make the Crème Mousseline: In a saucepan, heat 500ml (2 cups) of whole milk with 1 tsp vanilla extract. In a separate bowl, whisk together 5 egg yolks, 100g (1/2 cup) of sugar, and 40g (1/3 cup) of cornstarch. Slowly add the hot milk to the yolk mixture, whisking constantly, then return the mixture to the saucepan. Cook over medium heat, stirring constantly until thickened. Remove from heat and allow to cool to room temperature. Once cool, beat 200g (1 cup) of softened butter into the pastry cream until light and smooth.
- Assemble the Cake: Slice the cooled sponge cake horizontally into two even layers. Place one layer into an 8-inch cake ring or springform pan. Brush the sponge with simple syrup (add kirsch if using). Line the inside edge with halved strawberries, cut side facing out. Spread a layer of crème mousseline over the cake, making sure to press it into the gaps between strawberries. Add chopped strawberries over the cream layer. Spread more cream over the strawberries and top with the second sponge layer. Gently press down and smooth the top with more cream.
- Chill and Decorate: Refrigerate the cake for at least 4 hours, preferably overnight, to allow it to set. Once chilled, you can optionally cover the top with a thin layer of marzipan or dust with powdered sugar. Decorate with additional fresh strawberries or edible flowers before serving.
Tips for the Perfect French Strawberry Cake
Use strawberries of similar size to create a uniform and visually appealing border. Ensure the sponge cake is fully cooled before slicing to prevent it from crumbling. The crème mousseline should be smooth and free of lumps—beat the butter in slowly and ensure both the cream and butter are at room temperature. Chill the cake thoroughly to ensure clean slicing and firm layers. For an extra glossy finish on the top strawberries, brush them lightly with warmed apricot jam. Use a cake ring or springform pan to help maintain the cake’s shape during assembly and chilling.
Variations and Customizations
You can replace strawberries with raspberries or mixed berries for a twist. Some variations include layering the sponge with whipped cream instead of crème mousseline for a lighter version. To make it alcohol-free, skip the kirsch or replace it with strawberry juice. Chocolate lovers might enjoy a chocolate genoise sponge and a hint of cocoa in the cream. For a festive version, include a layer of strawberry jelly or compote. Vegan adaptations can be made using dairy-free butter, plant-based milk, and egg replacers, although the texture may differ. Gluten-free versions use almond flour or a gluten-free flour blend for the sponge.
Health Considerations and Nutritional Value
French Strawberry Cake, while decadent, offers some nutritional benefits thanks to fresh strawberries, which are rich in vitamin C, antioxidants, and fiber. However, due to the high butter and sugar content in the cream and sponge, it is best enjoyed in moderation. A standard slice can range from 300 to 450 calories, depending on portion size and ingredients. Using low-fat milk and reducing added sugar in the cream can lower the calorie count. Diabetics or those watching sugar intake can opt for sugar substitutes like stevia or erythritol. Gluten-intolerant individuals should use certified gluten-free ingredients. While this dessert is not inherently “healthy,” it can fit into a balanced diet when enjoyed occasionally and prepared mindfully.
FAQ
Q: Can I make this cake in advance?
A: Yes, the cake actually tastes better after chilling for several hours or overnight as it allows the flavors to meld and the cream to firm up.
Q: What can I use instead of crème mousseline?
A: You can use whipped cream, mascarpone cream, or a lighter pastry cream, though it will slightly change the cake’s texture and richness.
Q: Can I freeze French Strawberry Cake?
A: It’s not recommended to freeze the assembled cake as the texture of the cream and strawberries can deteriorate. However, the sponge cake can be frozen before assembly.
Q: Do I need a special mold to make this cake?
A: A springform pan or a cake ring works best for neat assembly, but you can also build it freehand with a little patience.
Q: Can I use frozen strawberries?
A: Fresh strawberries are preferred for both flavor and appearance. Frozen strawberries tend to release too much liquid and can become mushy.
french strawberry cake
Ingredients
- 1 stick 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup sour cream
- 16 ounces about 2 cups fresh strawberries, sliced
Topping
- 3 tablespoons granulated sugar
- 2 tablespoons powdered sugar optional
Instructions
- Preheat your oven to 350°F (175°C). Line a 9-inch springform pan or regular cake pan with parchment paper for easy removal.
- In a large mixing bowl or the bowl of a stand mixer, cream together the softened butter and granulated sugar for 4 to 5 minutes, until the mixture becomes light and pale in color.
- Add the eggs one at a time, beating well after each addition to fully incorporate.
- Stir in the vanilla extract.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
- Alternately add the flour mixture and sour cream to the wet ingredients, beginning and ending with the flour mixture. Mix thoroughly after each addition to ensure a smooth batter.
- Gently fold in the sliced strawberries until evenly distributed.
- Pour the batter into the prepared pan and use a spatula to smooth the top.
- Evenly sprinkle the 3 tablespoons of granulated sugar over the surface of the batter.
- Bake in the preheated oven for 40 to 45 minutes, or until the top turns lightly golden and a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before removing it from the pan.
- If desired, dust the top with powdered sugar, slice, and serve. Enjoy!